Refrigerator Pickles
A quick and easy recipe for enjoying those over-abundant garden cukes!
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Refrigerator Pickles
Ingredients
- 2 lb pickling cucumbers sliced 1/4 inch thick
Brine
- 1½ cup distilled white vinegar 5% acidity
- ¼ cup granulated sugar
- 4 tsp canning salt
- 2 Tbsp pickling spice
- 3 garlic cloves chopped
- 3 bay leaves
- 2 cups water hot – almost boiling
Instructions
- In a large heatproof bowl or measuring cup, combine all ingredients for brine and stir until sugar and salt have fully dissolved. Allow to cool (room temp or a bit warmer)
- Slice cucumbers and pack into 1 quart canning jar. Optional, include a pickling/fermenting weight to keep cucumbers from floating.
- Add brine to top of jar (there will be some leftover). Tap the jar to remove air bubbles and seal.
- Allow to sit at least overnight for pickles to develop. Pickles should last 3-4 weeks with refrigeration.
Notes
- For crunchier pickles, store cucumbers in water in the fridge until ready to slice.
- This is a base recipe – for variations add dill, more garlic, red pepper flakes, etc to create a unique flavor that you’re craving.
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